Baked Eggplant Parmesan

Food & Home, Rachel Maria's Recipes

There are certain foods that taste just as good, when baked over fried! Eggplant parmesan is one of those foods! Unlike lasagna (with the no-boil pasta option, now available), eggplant parmesan is definitely more time consuming. Especially if you choose to fry the eggplant, first. But, in my opinion, baked eggplant parmesan is the way to go. It’s healthier, easier and quicker to make.

Baked Eggplant Parmesan

Have you been watching my food demos on Instagram, yet? If not, you may not know what you’re missing. I try to do a step-by-step tutorial in cooking, at least twice each week! Anyway, I made this yesterday. One eggplant, about ten inches long, was enough to feed Scott and myself at least three dinners worth. What I’m trying to say is that eggplant goes FAR when you’re making eggplant parmesan. I’d suggest one per 3-4 eaters. (That’d be having not much, if anything, left over.)

As always, I like to share variations in my recipes that can address any areas you need to watch. (Gluten, cholesterol, etc.) For this baked version of eggplant parmesan, you can use gluten free breadcrumbs. You can use egg beaters or even egg whites. I also highly recommend baking your eggplant, over frying! It will come out just as tasty and you’ll save time, effort, and CALORIES!

For this recipe, the quantities reflect 3-4 servings and a 9″x9″ baking pan. I also make three layers of eggplant, with two layers of the cheese mixture. So, if you want to make a larger quantity, you can either double the ingredients and use a 13″x9″. (You may have a little extra filling, but that all depends on how thick you want your cheese-filling layers.)

Last, but not least, feel free to use my delicious Homemade Marinara Sauce Recipe! If you have no time for that, your favorite store-bought jar will do. (Yes, I do that sometimes!)

Baked Eggplant Parmesan
Baked Eggplant Parmesan
Baked Eggplant Parmesan
Baked Eggplant Parmesan
Baked Eggplant Parmesan
Baked Eggplant Parmesan
Baked Eggplant Parmesan
Baked Eggplant Parmesan
Baked Eggplant Parmesan
Baked Eggplant Parmesan
Baked Eggplant Parmesan
Baked Eggplant Parmesan
Baked Eggplant Parmesan

Prep Time: 1 hour

Cook Time: 50 minutes

Total Time: 1 hour, 50 minutes

Entree

Italian

Yield: 4-6 Servings

Serving Size: 1 Slice

210

8.6g

4g

12.4

12.8

4g

4.3g

530mg

4.6g

79.2mg

Baked Eggplant Parmesan

Ingredients

  • FOR BAKED EGGPLANT
  • 1 large eggplant, peeled and sliced in 1/4″ slices
  • 1 24 oz. jar of your favorite marinara sauce
  • 3 eggs
  • 1.5 cups Italian style bread crumbs
  • 1/4 cup pecorino romano, grated
  • 3 tsp garlic powder
  • FOR FILLING
  • 15 oz. Ricotta Cheese (I use part skim.)
  • 1 egg
  • 1/3 cup grated cheese
  • 16 oz. shredded mozzarella (Divided in half)
  • 3 T Fresh Parsley, chopped fine (optional)

Instructions

  1. Preheat Oven to 350F.
  2. Beat eggs in a shallow dish.
  3. Combine bread crumbs, grated cheese, and garlic powder in a separate shallow dish.
  4. Lightly coat the bottom of a baking sheet (you may need two) with olive oil.
  5. Dip each peeled slice of eggplant in the egg mixture, followed by the bread crumbs.
  6. Assemble all of the breaded eggplant on the baking sheet, without overlapping.
  7. Bake for ten minutes or until lightly golden brown.
  8. In the meantime, combine the last FIVE ingredients in a large bowl.
  9. (Remember, only half of the mozzarella!)
  10. Use a 9″x9″ baking pan, coat the bottom with just enough marinara to cover the pan.
  11. Layer the eggplant (about 6 slices) without overlapping.
  12. Next, layer the cheese filling. (About 1/4″ thick.)
  13. Pour just enough marinara to cover the cheese mixture.
  14. Repeat the layers again, starting with the eggplant.
  15. The top layer will be just eggplant, marinara, and remaining 8oz mozzarella.
  16. Cover with foil.
  17. Bake at 350F for 40 Minutes.
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https://lewoman.com/baked-eggplant-parmesan/
Rachel Scheyer
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